Friday, November 22, 2013

Apple Pie Ice Cream (GIVEAWAY CLOSED)

With the perfect bites of Apple Pie filling, and crumbles of graham cracker crust mixed in, you will think you are eating warm Apple Pie with ice cream on top. You will want to eat this Apple Pie Ice Cream all year long!

It tastes JUST like warm apple pie with a dallop of french vanilla ice cream on top.

I mean.

Does it get better than that?!

Just picture yourself right now with this ice cream. Homemade vanilla ice cream, slices of sugar coated, butter roasted apples and chunks of cinnamon-y, nutmeg-y graham cracker-y crust all in one bite.

And then the next bite too.

And the next.

Do you see it? Can you **almost** taste it?!

I hope you can. And I hope you make it, because, my friends, you will not want to miss out on this.

I garnished mine with graham crackers, but you can garnish yours with more of the crust crumbles or even warm carmel drizzle.

Mmmm, I need to excuse myself for a minute to go get some ice cream.

...

Yeah. It's that good.

Ok, I'll stop the torture. Just be sure to make this. For Thanksgiving or not, but make sure it is soon! You'll love me for it.

And check out what other pie recipes the gals have in store for you today!

1. Start by making the ice cream. In the bowl of a stand mixer with the whisk attachment, beat the heavy cream on high speed until stiff peaks form, about 3-5 minutes.
2. Take the bowl off the stand mixer, and using a rubber spatula, fold in the can of sweetened condensed milk and vanilla extract, until fully combined. To fold this in, scoop on the bottom in the middle, and fold it out to the right (or left) on top of itself. You dont want to stir, otherwise the cream will lose its volume.
3. Line a freezer proof dish (I used a casserole dish, but bread pans work great too) with parchment paper, and pour in the ice cream mixture and drop in the two cinnamon sticks to lightly flavor the ice cream at this stage. Freeze for 2 hours, while you make the remaining parts of the ice cream.
4. For the apples, once they are peeled and sliced, add them into a small saucepan over medium heat with the 2 Tbsp butter and 4 Tbsp brown sugar. Stir occasionally, cooking about 10 minutes, until juices are starting to release from the apples and your kitchen begins to smell heavily of apples. Remove and let cool completely.
5. For the crust crumbles, if you havent already, break up the graham crackers into various sized chunks using your hand or meat tenderizer. In a bowl, mix the graham crumbles with the 1/2 cup brown sugar, cinnamon, nutmeg and 1/4 cup melted butter. Stir together lightly, allowing there to be some giant crumbs as well as smaller crumbs.
6. After freezing for 2 hours, remove the ice cream mixture from the freezer, remove the 2 cinnamon sticks, and stir in the apples and crust crumbles (you may reserve some crust to garnish if desired), mixing well and returning to the freezer to freeze fully.
7. Serve with more crust, graham cracker crumbles, or warm caramel dip on top.

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